Applying chili or bell pepper leaves is originally the main vegetable ingredient in cooking Sautéed Mung Bean with Shrimps recipe, but pepper leaves are not always available in the common US markets. Using spinach leaves however, has become a great substitute, not only for Sautéed Mungo Beans recipes, but to many other recipes for Filipinos living abroad.
With her Ginisang Mungo sa Hipon recipe, Millie used shrimps as her meat ingredient, sautéed them with onions, garlic, tomatoes and spices, prior to adding the boiled mungo beans and spinach leaves.
Ingredients: 3-4 servings
1 cup dried mung beans
1 lb. large shrimps, deveined
1/4 cup shredded chicken thigh(cooked)
2 quarts water
1 tbsp cooking oil
1 chopped onion
1 thumb size garlic, minced
3 cloves minced garlic
1 large, sliced tomato
1 tbsp fish sauce
1 bunch fresh spinach, stems trimmed
Cooking Instructions:
- Clean, devein and remove shrimp shells and set them aside. Clean Sort through dried mung beans, discarding any bad ones. Rinse them on a strainer with running water. This will remove fallen skins that dried up from the beans. Drain well and set aside.
- On a large pot, pour water on the dried mungo beans over a medium heat. Bring it to a boil, while skimming extra dried froths floating on the boiling water.
- Cover pot with its lid, continue to boil mung beans for 45-50 minutes until mungo beans soften. Add more water if needed to maintain water level for the soup base.
- On a different pot, heat up cooking oil and sauté onions, garlic and sliced tomatoes. Press tomato slices down with a large spoon until they’re mashed enough producing it sauce.
- Add the shredded chicken thigh next, season it with fish sauce, and stir to cook for at least 2 minutes.
- Combine cooked mungo beans including the sauce. Bring it to a boil, season it with salt and pepper. Try a taste test to ensure dish is not salty, since we already applied some fish sauce to the mix.
- Add the shrimps, continue cooking while stirring occasionally for 5 more minutes. Apply the spinach leaves next, cover pot to cook for a couple more minutes, until leaves are fairly wilted. Remove from heat and serve Sautéed Mung Bean soup, or Ginisang Mungo recipe, hot, with steamed rice.
Tip: If you’re using pork belly cubes to the mix, make sure to add it in-between the boiling mung bean soup and sautéed onions and garlic, to ensure proper pork cooking. Once again, drizzling Sautéed Mung Bean Soup with a drop of fish sauce and lime or lemon adds to the beat!
Find out more about her recipe by clicking icon below. Feel free to subscribe with us on YouTube, follow and like us on Facebook.
